Brazilian Shrimp Stew Reviews

Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it.

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Reviews

users rating4/4

Made it tonight and it was absolutely delicious! The richness of the coconut milk and palm oil was beautifully balanced by the shrimps' marinade. Definitely will make this again. (Now to find other recipes for this jar of palm oil....)

This is an awesome
dish! I've made it
about 10
times this year.
It's great for
dinner parties. I
follow the recipe
quite closely
except, there's no
dende oil, and I
substitute the lemon
juice with 1/8 cup
of fresh squeezed
lime juice and some
lime zest. It's
always a winner!

Quick and quite yummy. Used half the shrimp and doubled the tomato coconut sauce, which I would recommend because I like a high sauce to meat ratio. Next time, I would sweat the onion and bell pepper for longer to get a nice browning going. There's not a whole lot of depth to the sauce but it's still quite good.